A Taste of Pennsylvania Cookbook

MUSHROOM DAYAsiago Cheese Sauce1 1 ⁄2 gal. milk12 fl oz. clarified butter,divided use4 oz. shallots, minced12 oz. flour1 lb. Asiago cheese, gratedSalt to taste (Asiago is salty)White pepper to tasteDrizzle of truffle oil(on finished dish)Heat milk gently in a saucepan.To a separate pan, add just enough clarifiedbutter to gently sauté the shallots (do notbrown). Add the rest of the clarified butterand make a roux with the flour.Slowly add the heated milk and simmer. Letthe roux do its job and thicken the product.(We have a tendency to be in a hurry andthe roux does not cook enough so we areinclined to add more thickener. Relax, bepatient!).Add the grated Asiago cheese and season.Drizzle truffle oil on top of the finisheddish. (The truffle oil is a nice contrastingaddition. I used it in this preparation asit is going to be served with a mushroombasedpasta.)DAIRYSPOT.COM HEALTHY TIPOne in six teens and one in four adultsare reducing their meat intake andlooking for protein elsewhere. Cheeseand other dairy foods can help fillthat protein gap. Cheese contributeshigh quality protein to the diet—pluscalcium, phosphorus and vitamin A for bone health.4